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Toasted Couscous with Almonds and Raisins
Ave. Rating is 4 (1 ratings) Add Your Comments and Ratings

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Couscous is a great base for many Moroccan recipes. Use this recipe with our without the raisins, per your preference.

Serves: 8

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Cook Time:
Total Time:

Sephardic Parve Side Dish

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1 1/2 cups couscous
1/4 cup slivered almonds
2 cups vegetable stock
2 stalks celery, diced
1/8 tsp. salt
1/8 tsp. pepper
1 pinch ground cumin
1 pinch cayenne pepper
1/2 cup raisins


  1. Toast the couscous over medium heat in a large nonstick skillet. Stirring frequently, until the grains are lightly brown and fragrant.
  2. Remove couscous to a plate and add the almonds to the skillet and toast similarly. Put aside.
  3. In a saucepan, bring the vegetable stock to a boil, along with the celery, salt, pepper, cumin, and cayenne pepper.
  4. Simmer about 3-5 minutes until the celery is just soft.
  5. Add the couscous and raisins to the saucepan and stir gently.
  6. Remove from the heat and let stand covered about 5 minutes. The couscous should be tender.
  7. Add the almonds to the couscous and stir the mixture lightly with a fork to fluff up the grains.

Reader Comments

Chiana says...
Rating is 4

Why do I bother callnig up people when I can just read this!
May 16, 2016 (report abuse)



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